Boom! Done! Peruvian chicken is ready to serve! It’s quite easy to make, isn’t it? Just a bit of marinating and roasting. I love a simple recipe! Makes my life easier. And man is it flavorful. Delicious. The recipe is called Peruvian Chicken, also known as “Pollo a la Brasa”, and it is huge on flavor. In Peruvian restaurants, you’ll find pollo a la brasa (Peruvian Chicken) served with house made sauces and french fries, though the recipes can vary from cook to cook and restaurant to restaurant. My version is marinated in a mixture of soy sauce, lime juice and honey along with lots of seasonings and a duo of Peruvian aji chili pastes, including both aji amarillo and aji panca, both staples of Peruvian cuisine. It is also oven roasted, which is much easier for most home cooks. Let’s talk about how to make Peruvian Chicken, shall we? FOR THE PERUVIAN CHICKEN (POLLO A LA BRASA) Dry the Chicken. Pat the chicken dry with a paper towel and set it into a large bowl. Make the Peruvian Chicken Marinade. Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins. Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best. Bake the Chicken. Remove the chicken from the marinade and set into a large cast iron skillet or roasting pan skin side up. Pat dry with paper towels, though I like to leave mine a bit saucy. Drizzle with olive oil. Bake the chicken for 40 minutes - 45 minutes, or until the chicken is golden brown and cooked through. Chicken internal temperature should measure 165 degrees F when measured with a meat thermometer. Cooking times can vary, depending on the cuts of chicken you are using. Bake for less time if using boneless chicken. Rest the Chicken. Remove, tent with aluminum foil, and rest for 10 minutes before serving. Blend the Main Ingredients. Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth. Add the Creamy Elements. Add the feta cheese and cilantro. Process for several minutes until smooth and well combined. That’s it, my friends. I hope you enjoy your new delicious Peruvian chicken recipe. Pollo a la brasa in the house! Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! You can store the aji verde sauce the same way. Both can be frozen for up to 6 months.
Ingredients Used in This Recipe
Buy Aji Amarillo Paste Buy Aji Panca Paste Buy Huacatay Paste
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 4/12/23 to include new information and photos. It was originally published on 12/30/20.
